Recipe: Cream Cheese Pumpkin Muffins

recipelink.com Chat Room Recipe Swap - 2001-02-25
From: Nancy,.SanFran

Bradford Inn Cream Cheese Pumpkin Muffins
Recipe By :Midwest Living Magazine
Makes 24 regular-size or 12 jumbo-size muffins.

***Filling:***
1 Package cream cheese -- 8oz softened
1 egg -- beaten
2 Tablespoons sugar

***Topping:****
2/3 Cup flaked coconut
1/2 Cup walnuts or pecans -- chopped
3 Tablespoons sugar
1/2 Teaspoon ground cinnamon

***Muffins****
2 1/4 Cups all purpose flour
2 Cups sugar
2 Teaspoons baking powder
2 Teaspoons ground cinnamon
1/2 Teaspoon salt
1/4 Teaspoon baking soda
2 eggs -- beaten
1 1/4 Cups canned pumpkin
1/4 Cup cooking oil
1/2 Teaspoon vanilla

Grease twenty-four 2 1/2-inch regular-size muffin pans or twelve 3 1/2-inch jumbo-size muffin pans, or line with paper bake cups. Set pans aside.

FILLING:

In a small bowl, beat together cream cheese, the 1 egg and the 2 tablespoons sugar; set aside.

TOPPING:

In a small bowl, stir together the coconut, nuts, 3 tablespoons sugar and 1/2 teaspoon cinnamon; set the topping aside. MUFFINS:

In a large mixing bowl, combine the flour, 2 cups sugar, baking powder, 2 teaspoons cinnamon, salt and baking soda. Make a well in center.

In a medium bowl, stir together the 2 eggs, the pumpkin, oil and vanilla. Add to dry ingredients. Stir till mixture is just moistened.

Fill the muffin pans about 1/3 full with the pumpkin batter. Drop a heaping teaspoon of the filling on top of batter in the regular-size muffin pans or a heaping tablespoon of the filling on batter in jumbo-size pans. Top with the remaining batter, filling the pans about two-thirds full. Sprinkle with the topping.

Bake the regular-size muffins in a 375 oven for 20 to 25 minutes; bake the jumbo-size muffins in a 350 oven for 25 to 30 minutes or till a toothpick inserted near the centers comes out clean.

Cool for a few minutes on wire racks and serve warm.